Decrease of heat shock protein levels and cell populations by wine phenolic extracts.
D000818:Animals; D001921:Brain / Q000098:blood supply; D002196:Capillaries; D002417:Cattle; D002452:Cell Count; D002455:Cell Division / Q000187:drug effects*; D042783:Endothelial Cells / Q000166:cytology; D044948:Flavonols / Q000494:pharmacology; D006367:HeLa Cells / Q000737:chemistry / Q000166:cytology; D006360:Heat-Shock Proteins / Q000032:analysis*; D006801:Humans; D062385:Hydroxybenzoates / Q000494:pharmacology; D010636:Phenols / Q000494:pharmacology*; D010626:Phenylethyl Alcohol / Q000031:analogs & derivatives* / Q000494:pharmacology; D014920:Wine / Q000032:analysis*
D044948:Flavonols; D006360:Heat-Shock Proteins; D062385:Hydroxybenzoates; D010636:Phenols; C011867:4-hydroxyphenylethanol; C017616:phenolic acid; D010626:Phenylethyl Alcohol